Step 1: Prepare the Chicken Marinade: In a medium bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, minced garlic, and 1/2 tsp grated ginger. Toss to coat well. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Step 2: Cook the Coconut Rice: While the chicken marinates, combine the rinsed jasmine rice, full-fat coconut milk, water, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender. Remove the saucepan from heat and let it stand, still covered, for 5 minutes. Fluff the rice gently with a fork before serving.
Step 3: Prepare the Ginger Slaw: In a large mixing bowl, combine the pre-shredded coleslaw mix, thinly sliced red bell pepper, and chopped fresh cilantro. In a small separate bowl, whisk together the 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated ginger, 1 tsp honey, and salt and pepper to taste. Pour the dressing over the slaw mixture and toss everything thoroughly to combine. Set the slaw aside until ready to serve.
Step 4: Make the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, warm water (or coconut milk), 2 tbsp soy sauce, lime juice, 1 tbsp honey, 1 tsp grated ginger, and red pepper flakes (if you desire some heat). Whisk until the sauce is completely smooth and creamy. If the sauce appears too thick, add a little more warm water, one tablespoon at a time, until you reach your desired pourable consistency.
Step 5: Cook the Chicken: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, flipping occasionally, until the chicken is nicely browned on all sides and fully cooked through.
Step 6: Combine Chicken and Peanut Sauce: Once the chicken is cooked, reduce the heat to medium-low. Pour the prepared peanut sauce directly over the cooked chicken in the skillet. Stir gently but thoroughly to coat all the chicken pieces evenly with the sauce. Let the mixture simmer for 2-3 minutes, allowing the sauce to slightly thicken and the flavors to meld beautifully with the chicken.
Step 7: Assemble and Serve: To serve, divide the fluffy coconut rice among individual serving bowls. Top each portion with a generous helping of the peanut chicken. Serve large portions of the vibrant ginger slaw alongside. Garnish generously with chopped roasted peanuts, fresh cilantro sprigs, and a fresh lime wedge for an extra burst of flavor. Enjoy your delicious Peanut Chicken with Ginger Slaw & Coconut Rice!